CN103215158B - Method for preparing aspergillus niger mouldy bran for brewing wine - Google Patents
Method for preparing aspergillus niger mouldy bran for brewing wine Download PDFInfo
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- CN103215158B CN103215158B CN201210477662.9A CN201210477662A CN103215158B CN 103215158 B CN103215158 B CN 103215158B CN 201210477662 A CN201210477662 A CN 201210477662A CN 103215158 B CN103215158 B CN 103215158B
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Abstract
The invention provides a method for preparing aspergillus niger mouldy bran for brewing wine, comprising the following steps of: a. a first-grade seed: adding water into crushed barley malt, saccharifying in a water-bath boiler to obtain a saccharification liquid, filtrating the saccharification liquid by gauze, regulating PH value of the saccharification liquid to be 6-7, regulating pol to be 2-8 Bx, obtaining an inclined plane medium after disinfection, inoculating aspergillus niger M-002 to the inclined plane medium, and then culturing in a constant temperature incubator, to obtain the first-grade seed; b. secondary seed: adding bean cake powder, water and caproic acid solution to wheat bran, moistening grains to obtain a medium, then disinfecting to obtain a secondary seed medium, inoculating by the first-grade seed, covering with a bottle after culturing in the constant temperature incubator, and then continuously culturing, to obtain a secondary seed; and c. ventilation and enlargement culture: adding water in wheat bran, adjusting acidity with vinasse after steaming grains, adding a secondary seed, seeding it to a ventilation bed in a yeast house after uniformly mixing, controlling temperature to culture, to obtain aspergillus niger M-002 mouldy bran.
Description
Technical field
The present invention relates to wine brewing and microbial technology field, particularly a kind of preparation method of the aspergillus niger wheat bran for making wine.
Background technology
Distilled spirit with sesame flavour is one of two large fragrant liquor of autonomous innovation after the founding of the state, the aroma component of distilled spirit with sesame flavour is very complicated, except containing abundant organic acid, ester class, aromatic series and heterocyclic compound beyond the region of objective existence, a distinguishing feature of distilled spirit with sesame flavour is exactly that the content of sulfocompound and nitrogenous compound is very abundant.It is generally acknowledged nitrogenous pyrazine, main component that furan compound material is sesame oil fragrance.And in the production process of distilled spirit with sesame flavour, the fragrance matters such as these Pyrazine, furans, phenols mainly the polysaccharide such as starch, Mierocrystalline cellulose and proteinaceous substances under high temperature stack-up, thermophilic fermentation condition, under the synergy of multiple-microorganism, be degraded to reducing sugar and amino acid, then formed through Maillard reaction.In recuding sugars, the speed of five-carbon sugar generation Maillard reaction is 10-20 times of hexose, and hemicellulase can increase five-carbon sugar content in wine unstrained spirits, and in fermenting process, the increase of five-carbon sugar content can promote that Maillard reaction occurs fast.And research shows, in distilled spirit with sesame flavour fermenting process, reducing sugar source is comparatively abundant, accumulating rate is fast, can provide sufficient reacting precursor for Maillard reaction.As can be seen here, improve amino acid whose content in raw material, Maillard reaction can be accelerated and generate fragrance matter.Amino acid also can directly form various higher alcohols, senior ester and pyrazine compounds through microbial metabolism, so improve aminoacids content in wine unstrained spirits can improve various higher alcohols, senior ester, sulfur heterocyclic ring class material, nitrogen-containing hetero lopps material, enrich the various flavour ingredients in sesame-flavor white spirit.In fermenting process, acid protease activity raising can make aminoacids content increase, and then improves the various flavour ingredient of sesame-flavor white spirit.
Summary of the invention
The object of this invention is to provide one can make sesame perfume (or spice) (sauce fragrant) liquor flavor material increase, and improves the preparation method of aspergillus niger wheat bran for making wine of the yield rate of high-quality sesame-flavor white spirit.
Object of the present invention realizes by following technical measures:
Described aspergillus niger (
aspergillus niger) M-002 bacterial strain in the center preservation of China Committee for Culture Collection of Microorganisms's common micro-organisms, depositary institution address: one No. 13, Zhongguangcun, Haidian District, Beijing City; Preserving number: CGMCC No. 1476.Preservation date: on October 12nd, 2005.
Described aspergillus niger M-002 wheat bran is prepared in accordance with the following steps:
A. first order seed: the water adding Fructus Hordei Germinatus weight 20-40% in the Fructus Hordei Germinatus pulverized, saccharification 1-4h in 50-70 DEG C of water-bath, iodine liquid detects aobvious colourless, obtain saccharified liquid and adjust saccharified liquid pH=6-7 after 1-6 layer filtered through gauze, pol 2-8Bx, obtains slant medium after sterilizing, is then inoculated on slant medium by aspergillus niger M-002, be placed in again in 25-30 DEG C of constant incubator and cultivate 2-5 days, obtain first order seed;
B. secondary seed: add the caproic acid solution that the soybean cake powder of wheat bran weight 10-30%, the water of 50-90% weight and the weight concentration of 1.0%-2.5 ‰ weight are 4-6 ‰ in wheat bran, profit grain 2-6h, obtain substratum, sterilizing 15-25min, obtain secondary seed medium, then get first order seed inoculation, be placed in after cultivating 15-30h in 25 DEG C of-30 DEG C of constant incubators and detain bottle, and then continue to cultivate 2-5 days, obtain secondary seed;
C. to ventilate enlarged culturing: get the profit grain water that wheat bran adds wheat bran weight 50-100%, adjusting acidity with vinasse after steaming grain 30-60min is 1.0-2.0 g/L, when adding the secondary seed of the steaming grain weight 1-3 ‰ after by vinasse adjustment acidity after temperature is down to 30-39 DEG C, bent room Ventilated bed is sent after mixing, control temperature is 30-39 DEG C and cultivates 50-80h, obtains aspergillus niger M-002 wheat bran.
Object of the present invention also realizes by following technical measures:
Described bent room Ventilated bed carries out intermittent aeration after 2-10h.
Described secondary seed requires: spore count 0.5 × 10
10-2 × 10
10individual/g is bent, and spore growth is vigorous.Ventilation enlarged culturing requires: intermittent aeration after 2h-10h, controls top temperature and is no more than about 30-50 DEG C, finished product wheat bran acidity <1%-3.5%.
The present invention is shown by the property result of appraisal on probation: aspergillus niger wheat bran prepared by the present invention, microbial enzyme system enriches, saccharifying enzyme 1000U/g-2000U/g, aspartic protease 2000U/g-3000U/g, neutral protease 800 U/g-1000U/g, cellulase 800U/g-1200U/g, zytase 900U/g-1500U/g, lipase 500U/g-1000U/g, Lipase absobed enzyme 200-300U/g, polygalacturonase 100-200 U/g, tannase 100-200 U/g.This wheat bran is applied in sesame-flavor (aromatic type) white wine saccharifying enzyme, aspartic protease, cellulase, the Lipase absobed enzyme that can improve in wine unstrained spirits, polygalacturonase, tannase and hemicellulase, add the utilization ratio of Mierocrystalline cellulose, fat, pectin and protein in wine unstrained spirits, hemicellulase makes five-carbon sugar in wine unstrained spirits increase raising Maillard reaction speed, aspartic protease makes amino acid in wine unstrained spirits increase, for higher alcohols, senior ester and the synthesis of Pyrazine material provide prerequisite material.
The yield rate of sesame-flavor white spirit top grade wine is increased, to sesame-flavor white spirit local flavor contributive several higher alcohols (n-propyl alcohol, n-hexyl alcohol, bata-phenethyl alcohol, 2,3-butyleneglycol) content obviously increases, senior ester class (Phenylacetic acid ethylester, Isoamyl Acetate FCC and isopentyl hexanoate) content also obviously increases, pyrazine compounds (2-methylpyrazine), sesame-flavor white spirit characteristic aromas composition 3 methylthiol propyl alcohol content increases.
On the basis of above-mentioned property examination on probation, in row, expert evaluation is unanimously thought: when not changing existing sesame-flavor white spirit production technique, add a strain aspergillus niger M-002, determine its best yeast-making technology, and optimum addition, produce for sesame-flavor white spirit and add the new production bacterial strain of a strain, the method is the once innovation of sesame-flavor white spirit production industry, technical process in above-mentioned technical foundation is scientific and reasonable, appropriate measures, simple to operate, effect stability is reliable, mass-producing can be realized, standardized production, the wine produced is charred fragrant outstanding, mellow in taste, pleasant impression is long, belong to superior distilled spirit with sesame flavour.Obtain the consistent accreditation of expert in row and the evaluation of height.The good result of expection is obtained through property examination on probation.
The present invention has following beneficial effect:
1. in wine brewing by adding the aspergillus niger M-002 wheat bran prepared of the inventive method, for sesame-flavor white spirit provides novel production bacterial strain.Producing sesame-flavor white spirit is once innovate.
2. the aspergillus niger M-002 wheat bran prepared of the inventive method, there is powerful microbial enzyme system: saccharifying enzyme, aspartic protease, cellulase, Lipase absobed enzyme, polygalacturonase, tannase and hemicellulase, add the utilization ratio of Mierocrystalline cellulose, fat, pectin and protein in wine unstrained spirits, hemicellulase makes five-carbon sugar in wine unstrained spirits increase raising Maillard reaction speed, aspartic protease makes amino acid in wine unstrained spirits increase, and is higher alcohols, and senior ester and the synthesis of Pyrazine material provide prerequisite material.And then flavour ingredient in raising sesame-flavor white spirit, improve the yield of liquor and grain utilization ratio simultaneously, make the production technique of sesame-flavor white spirit more scientific and reasonable.
3. add this wheat bran and make all kinds of amino acid increasing number in sesame-flavor (aromatic type) liquor fermentation environment, promote that Maillard reaction generates various nitrogenous, oxygen heterocyclic ring compounds, distinctive flavour ingredient such as content in sesame-flavor white spirit is increased.Make sesame-flavor white spirit local flavor more typical.
4. make sesame perfume (or spice) (sauce fragrant) white wine Higher Alcohols, senior aldehyde material increases, such as: the content of the feature alcohol such as n-propyl alcohol, n-hexyl alcohol, bata-phenethyl alcohol, Phenylacetic acid ethylester, feature ester increases, sesame-flavor white spirit local flavor is more typical outstanding.
Aspergillus niger of the present invention
(Aspergillus niger)the microbial enzyme system of M-002 bacterial strain enriches, saccharifying enzyme 1000U/g-2000U/g, aspartic protease 2000U/g-3000U/g, neutral protease 800 U/g-1000U/g, cellulase 800U/g-1200U/g, zytase 900 U/g-1500U/g, lipase 500U/g-1000U/g, Lipase absobed enzyme 200-300U/g, polygalacturonase 100-200 U/g, tannase 100-200 U/g.
Accompanying drawing illustrates:
Fig. 1 be aspergillus niger in the present invention (
aspergillus niger) M-002 bacterial strain wheat bran fabrication processing window schematic diagram.
Embodiment:
Embodiment 1:
The preparation of aspergillus niger M-002 wheat bran is carried out in accordance with the following steps:
First order seed: the water adding Fructus Hordei Germinatus weight 20% in the Fructus Hordei Germinatus pulverized, saccharification 1h in 70 DEG C of water-baths, iodine liquid detects aobvious colourless, obtains saccharified liquid and after 6 layers of filtered through gauze, adjusts saccharified liquid pH=6, pol 8Bx
., obtain slant medium after sterilizing, then aspergillus niger M-002 be inoculated on slant medium, then be placed in the interior cultivation of 25 DEG C of constant incubators 5 days, obtain first order seed;
Secondary seed: add the caproic acid solution that the soybean cake powder of wheat bran weight 30%, the water of 50% weight and the weight concentration of 2.5 ‰ weight are 4 ‰ in wheat bran, profit grain 6h, obtain substratum, sterilizing 15min, obtain secondary seed medium, then get first order seed inoculation, be placed in after cultivating 15h in 30 DEG C of constant incubators and detain bottle, and then continue cultivation 5 days, obtain secondary seed;
Ventilation enlarged culturing: get the profit grain water that wheat bran adds wheat bran weight 50%, adjusting acidity with vinasse after steaming grain 60min is 1.0 g/L, when adding the secondary seed of the steaming grain weight 1 ‰ after by vinasse adjustment acidity after temperature is down to 39 DEG C, bent room Ventilated bed is sent after mixing, intermittent aeration is carried out after 10h, under temperature is 39 DEG C of conditions, cultivates 50h, obtains aspergillus niger M-002 wheat bran.
The aspergillus niger wheat bran microbial enzyme system produced enriches, saccharifying enzyme 1000U/g-1700U/g, aspartic protease 2000U/g-2200U/g, neutral protease 900 U/g-950U/g, cellulase 900U/g-1000/g, zytase 900 U/g-1200U/g, lipase 500U/g-700U/g, Lipase absobed enzyme 260U/g, polygalacturonase 100-150 U/g, tannase 100-150 U/g.
Embodiment 2:
The preparation of aspergillus niger M-002 wheat bran is carried out in accordance with the following steps:
First order seed: the water adding Fructus Hordei Germinatus weight 40% in the Fructus Hordei Germinatus pulverized, saccharification 4h in 50 DEG C of water-baths, iodine liquid detects aobvious colourless, obtains saccharified liquid and after 1 layer of filtered through gauze, adjusts saccharified liquid pH=7, pol 2Be
., obtain slant medium after sterilizing, then aspergillus niger M-002 be inoculated on slant medium, then be placed in the interior cultivation of 30 DEG C of constant incubators 2 days, obtain first order seed;
Secondary seed: add the caproic acid solution that the soybean cake powder of wheat bran weight 10%, the water of 90% weight and the weight concentration of 1.0% ‰ weight are 6 ‰ in wheat bran, profit grain 2h, obtain substratum, sterilizing 25min, obtain secondary seed medium, then get first order seed inoculation, be placed in after cultivating 30h in 25 DEG C of constant incubators and detain bottle, and then continue cultivation 2 days, obtain secondary seed;
Ventilation enlarged culturing: get the profit grain water that wheat bran adds wheat bran weight 100%, adjusting acidity with vinasse after steaming grain 30min is 2.0 g/L, when adding the secondary seed of the steaming grain weight 3 ‰ after by vinasse adjustment acidity after temperature is down to 30 DEG C, bent room Ventilated bed is sent after mixing, intermittent aeration is carried out after 2h, under temperature is 30 DEG C of conditions, cultivates 80h, obtains aspergillus niger M-002 wheat bran.
The aspergillus niger wheat bran microbial enzyme system produced enriches, saccharifying enzyme 1700U/g-2000U/g, aspartic protease 2700U/g-3000U/g, neutral protease 900 U/g-1000U/g, cellulase 1000U/g-1200U/g, zytase 1200U/g-1500U/g, lipase 800U/g-1000U/g, Lipase absobed enzyme 250-300U/g, polygalacturonase 170-200 U/g, tannase 150-200 U/g.
Embodiment 3:
The preparation of aspergillus niger M-002 wheat bran is carried out in accordance with the following steps:
First order seed: the water adding Fructus Hordei Germinatus weight 30% in the Fructus Hordei Germinatus pulverized, saccharification 2.5h in 60 DEG C of water-baths, iodine liquid detects aobvious colourless, obtains saccharified liquid and after 4 layers of filtered through gauze, adjusts saccharified liquid pH=6.4, pol 5Be
., obtain slant medium after sterilizing, then aspergillus niger M-002 be inoculated on slant medium, then be placed in the interior cultivation of 27 DEG C of constant incubators 4 days, obtain first order seed;
Secondary seed: add the caproic acid solution that the soybean cake powder of wheat bran weight 20%, the water of 70% weight and the weight concentration of 2 ‰ weight are 5 ‰ in wheat bran, profit grain 4h, obtain substratum, sterilizing 20min, obtain secondary seed medium, then get first order seed inoculation, be placed in after cultivating 20h in 27 DEG C of constant incubators and detain bottle, and then continue cultivation 3 days, obtain secondary seed;
Ventilation enlarged culturing: get the profit grain water that wheat bran adds wheat bran weight 80%, adjusting acidity with vinasse after steaming grain 50min is 1.5 g/L, when adding the secondary seed of the steaming grain weight 2 ‰ after by vinasse adjustment acidity after temperature is down to 35 DEG C, bent room Ventilated bed is sent after mixing, intermittent aeration is carried out after 6h, under temperature is 35 DEG C of conditions, cultivates 65h, obtains aspergillus niger M-002 wheat bran.
The aspergillus niger wheat bran microbial enzyme system produced enriches, saccharifying enzyme 1800U/g-2000U/g, aspartic protease 1800U/g-2500U/g, neutral protease 900 U/g-990U/g, cellulase 1000U/g-1200U/g, zytase 900 U/g-1500U/g, lipase 500U/g-1000U/g, Lipase absobed enzyme 200-300U/g, polygalacturonase 100-200 U/g, tannase 100-200 U/g.
The foregoing is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, the those of ordinary skill of all industry, all can to specifications accompanying drawing and the above, implement the present invention smoothly, but making the equivalent variations of differentiation not departing from technical solution of the present invention, being Equivalent embodiments of the present invention, all still belong to technical scheme of the present invention.
Claims (1)
1. the preparation method of aspergillus niger wheat bran for making wine, is characterized in that this preparation method is prepared in accordance with the following steps:
A. first order seed: the water adding Fructus Hordei Germinatus weight 40% in the Fructus Hordei Germinatus pulverized, saccharification 4h in 50 DEG C of water-baths, obtains saccharified liquid and adjust saccharified liquid pH=7 after 1 layer of filtered through gauze, pol 2Be
., obtain slant medium after sterilizing, then aspergillus niger M-002 be inoculated on slant medium, then be placed in the interior cultivation of 30 DEG C of constant incubators 2 days, obtain first order seed;
B. secondary seed: add the caproic acid solution that the soybean cake powder of wheat bran weight 10%, the water of 90% weight and the weight concentration of 1.0% weight are 6 ‰ in wheat bran, profit grain 2h, obtain substratum, sterilizing 25min, obtain secondary seed medium, then get first order seed inoculation, be placed in after cultivating 30h in 25 DEG C of constant incubators and detain bottle, and then continue cultivation 2 days, obtain secondary seed;
C. to ventilate enlarged culturing: get the profit grain water that wheat bran adds wheat bran weight 100%, adjusting acidity with vinasse after steaming grain 30min is 2.0%, when adding the secondary seed of the steaming grain weight 3 ‰ after by vinasse adjustment acidity after temperature is down to 30 DEG C, bent room Ventilated bed is sent after mixing, intermittent aeration is carried out after 2h, under temperature is 30 DEG C of conditions, cultivates 80h, obtains aspergillus niger M-002 wheat bran.
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| CN103667372A (en) * | 2013-11-19 | 2014-03-26 | 天津市工业微生物研究所 | Method for preparing bran starter for citric acid by liquid inoculation |
| CN105039076B (en) * | 2015-07-24 | 2017-10-13 | 天地缘酒业有限公司 | The poor zymotechniques again of fen-flavor type white spirit Er Cha Lost |
| CN105543028A (en) * | 2015-12-04 | 2016-05-04 | 安徽金种子酒业股份有限公司 | Preparation method of mouldy bran of mould for brewing wine |
| CN110760404B (en) * | 2019-11-27 | 2023-04-18 | 四川轻化工大学 | Bacillus mixed bran koji and preparation process and application thereof |
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| CN1804025A (en) * | 2005-12-09 | 2006-07-19 | 山东省中协食品添加剂研究开发中心 | Production method for xylose by enzyme process |
| CN101921685A (en) * | 2010-01-11 | 2010-12-22 | 贵州省仁怀市茅台镇老伙记酒业有限公司 | Production process of highly-fragrant health care wine |
| CN102212482A (en) * | 2011-04-22 | 2011-10-12 | 重庆工商大学 | Aspergillus niger and solid starters thereof for fermenting and producing feed |
| WO2011149130A1 (en) * | 2010-05-27 | 2011-12-01 | (주)우리술 | Rice wine using turmeric and a production method for the same |
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| KR101291098B1 (en) * | 2010-12-23 | 2013-08-01 | 시지이엔씨주식회사 | collecting well connector for eternal drainage construction technique |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1804025A (en) * | 2005-12-09 | 2006-07-19 | 山东省中协食品添加剂研究开发中心 | Production method for xylose by enzyme process |
| CN101921685A (en) * | 2010-01-11 | 2010-12-22 | 贵州省仁怀市茅台镇老伙记酒业有限公司 | Production process of highly-fragrant health care wine |
| WO2011149130A1 (en) * | 2010-05-27 | 2011-12-01 | (주)우리술 | Rice wine using turmeric and a production method for the same |
| CN102212482A (en) * | 2011-04-22 | 2011-10-12 | 重庆工商大学 | Aspergillus niger and solid starters thereof for fermenting and producing feed |
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Effective date of registration: 20170922 Address after: Xinluo Avenue high tech Zone of Ji'nan City, Shandong province 250100 No. 1299, No. 2 building, 1101 floor Xinsheng Patentee after: Shandong Guoli biological science and Technology Co Ltd Address before: 250013 No. 41, Jiefang Road, Shandong, Ji'nan Patentee before: Yuan Jianguo |
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